Ingredients

Steps

1.

In the bowl of an electric mixer (or a large mixing bowl if you're kneading by hand) add baking mix and yeast and blend with your hands until evenly distributed.

2.

In a separate bowl whisk together the egg and 4 teaspoons milk. Add in 3/4 cup warm water (straight from the tap is fine) and whisk to combine.

3.

Add the egg mixture to the flour and mix with your hands until a shaggy dough forms.

4.

Using the dough hook attachment mix on medium-low for 7 minutes. Dough should be smooth, pliable and soft but not sticky.

5.

Turn dough out onto a lightly floured work surface. Form the dough into a loaf by tucking the back side of the dough into itself and turning clockwise and repeating until you have a a nice round smooth ball of dough.

6.

Divide the dough evenly into four sections. Repeat the above action of tucking and turning with each of the four balls of dough so you have 4 mini round loafs.

7.

Coat the inside of your seasoned terracotta baking pots thoroughly with vegetable oil. Place one ball of dough in each baking pot. Cover baking pots with a kitchen towel and let rise in a warm area for 1 hour. After an hour, dough should be about the height of the baking pots.

8.

Preheat oven to 350˚F and continue to let rise until the dough is above the lip of the baking pot. Place baking pots on a baking sheet and bake on the center rack for 18 minutes.

9.

Let cool. When the bread and baking pots are cool enough to handle turn over and using a knife scrap any dough off the bottom of the pot. Remove each loaf from the baking pots and let both cool for 5-10 minutes. Return bread to terracotta baking pot, serve with homemade lavender butter.

10.

Wash terracotta baking pots with warm water and plan your next flower pot loaf. Elastic doughs work great with a well oiled baking pot. For runnier doughs (like quick breads) line your baking pot with parchment paper.

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